I never liked Danish Karrysalat until I made a homemade version to serve at my Danish Christmas luncheon. You may ask, why did I make it in the first place if I knew I didn’t like it. Well traditionally Karrysalat is a classic topping for marinated herring and marinated herring is a “must” at any self-respecting Danish Christmas luncheon table. And when I tasted my homemade Karrysalat I was instantly hooked because it is so much better than the store-bought kind. Like I mentioned, it’s is served with marinated herring on top of Rugbrød (dark Rye bread) but I could eat it on top of just about any kind of lunch meat. This is super delicious and I recommend that you whip up a batch immediately and enjoy. 🙂

Karrysalat – Curry salad

Ingredients:

3 hard boiled eggs, diced

5 sweet Gherkins, diced (Cornichoner in Danish)

2-3 tablespoons petite diced red onion

1 small apple, diced

2 deciliter mayonaise

2 tablespoons creme fraiche

1 teaspoon curry

1/2 teaspoon dijon mustard

1/4-1/2 teaspoon sea salt

1/4 teaspoon pepper

Directions:

Dice eggs, gherkins, onion and apple into small pieces. Add remaining ingredients and stir gently to combine. Allow salad to rest in refrigerator for at least a couple of hours before serving. Will keep for about 1 week in refrigerator. Enjoy!